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Mac and Cheese at 54 Below

Come to the cabaret for a comfort classic

What better way is there to end a hectic day than with a nice dose of live show tunes? Add a crock of truffled mac and cheese, ($10) and it’s like being hugged by Broadway. 54 Below chef Andre J. Marrero isn’t just some kitchen understudy: his resume includes DB Bistro Moderne, Perry Street and L’Atelier de Joel Robuchon. His mac n’ cheese at the cabaret spot is a show-stopper, with a thick, twisty cavatappi pasta, lightly coated with melted Gruyere, finished with truffle oil and topped with toasty seasoned breadcrumbs. Though the dish is suggested as a “snack” or a “side,” its richness makes it worthy of an entree, too.

54 below mac and cheese The dish’s decadence, in fact, seems to hint at the venue’s history: it was once part of the famous disco Studio 54, party-central for the biggest names of the 70s and 80s — from Jagger to Warhol. Over the years it has aged elegantly, and today it still lures star power with Broadway greats such as Patti Lupone, Sherie Rene Scott and Norbert Leo Butz gracing the stage nightly. Dining options sharing the bill include lighter snacks like shishito peppers with sesame aoli ($10); mains such as ratatouille shepherd’s pie ($15) and a convenient $49 three-course prix-fixe — all proof that dinner and a show can be music to one’s mouth and ears.

54 Below
254 W. 54th St.

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